Every year I do a super cute fall display in front of my house. I live in the country and have access to everything I could possibly need. There’s a farm up the road that sells pumpkins of all sizes, corn stalks and hay bails. And the best part is they’re super cheap. I can spend $20 and get everything I need for a super awesome display. The other plus? My house is 117 years old. So I have an awesome wrap-around porch that I dreamt about having as a kid. So my big white posts are great for the corn stalks!
Fall display = awesome family photo at Thanksgiving.
Every year Mr. FIL and I host thanksgiving dinner for the family. And we have so much fun. There is nothing like spending the weekend with the people you love. We eat, drink, laugh, and have a great time together. This year there was 16 of us. Prime rib is always on the menu, along with my famous Yorkshire puddings, my dad’s awesome beef gravy, vegetables, mashed potatoes and the works.
When I’m decorating for fall, I always have a habit of buying too many pumpkins. Because they look so awesome, and when decorating, you can never have enough. However, I feel bad just composting them at the end of the season. A few years ago, I used to gut them and take just the seeds. Last year, I finally decided to cook the pumpkin.
Which is how this pumpkin soup recipe was born. I made it by fluke last year, and I was in heaven eating every bite. It’s pretty much just a pumpkin spice soup, with roasted pumpkin. And it’s AWESOME!
I’m sorry if you’re tired of hearing about pumpkin spice. It’s literally everywhere, until the end of October, then we move into Christmas season. (Not ready to talk about that one yet).
So last weekend, after everyone went home, I started to pick apart my outdoor display. Mostly just grabbed a few of the pumpkins to cook with.
There’s so much you can make with a pumpkin. Homemade pumpkin puree (which is way better than the stuff in the can). All you do is cut a pumpkin in half, take out the seeds, place it face down on a baking sheet, and bake it until it’s soft. Then, spoon out the pumpkin, pop it in a food processor and puree until smooth. Done. Easy. And freezes well.
For this soup, I used half of a small pumpkin. Some people call them “pie pumpkins.”
Pumpkin skins are a bit tough, but pretty easy to peel. I cut the pumpkin in slices, the diced it up.
I roasted some carrots with the pumpkin for extra flavour and sweetness.
Roasted carrots with cinnamon are my new obsession. Roasted cauliflower is sooo last year. But I still eat it weekly, (sometimes more than I’d like to admit…)!
This soup has so many rich warm spices in it. I added cinnamon, nutmeg, ground clove, and ginger. It’s amazing how powerful all of these are, but they are so good for you, and add such great flavour to the pumpkin and carrots. I start out just adding a little of each one, and then adjust the flavours as needed. In this case, less is more.
….so are you ready for the end result?! I’m actually super excited about the finished product, because the photos turned out awesome.
I seriously got some awesome use out of this fall display. Not only did I pull pumpkins from it for this recipe, but I also used it for the photos. Definitely got my money’s worth out of it for sure!
The roasted pumpkin seeds in this soup came from the same pumpkin that I used to make the soup. I LOOOOVEE roasted pumpkin seeds. And they are super easy to make too. I just pull them from the pumpkin, rinse them under water, spread them on a baking sheet to dry. Then toss them in salt, pepper, a tiny bit of oil and garlic powder. Bake at 350 until they start to lightly brown. Easy peasy.
Sooo.. I’ll leave you with one more picture before the recipe, and a promise that I am done with pumpkin spice. For now… 😉 well… I’m done blogging about it at least. However, I have more pumpkins to use, so I may sneak a few more pumpkin recipes on the site.
Roasted Pumpkin Soup
This rich pumpkin soup is great on a cold day. Made with warm spices such as cinnamon, ginger and nutmeg, a great soup for the pumpkin lover.
- 4 cups pumpkin diced into cubes (about half of a pie pumpkin)
- 2 med carrots cut in sticks
- 3 tbsp avocado oil or olive oil
- 1 medium onion roughly chopped
- 2 cloves garlic roughly chopped
- 4 cups vegetable broth (or chicken)
- 2 tbsp maple syrup
- 1.5 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground clove
- 1/4 tsp ground ginger
Preheat oven to 400 degrees.
On a baking sheet, toss the diced pumpkin, carrots and 1/2 tsp of cinnamon with 2 tbsp of avocado oil. Pop in the oven to roast for 25-30 minutes, or until golden brown. Remove from the oven and set aside.
Place a large pot on medium-low heat. Add 1 tbsp of oil, the onions, salt and pepper. Cook the onions until translucent, then add the garlic, cinnamon, nutmeg, clove and ginger. Cook for an additional 2 minutes, then add the vegetable broth. Add the roasted pumpkin and carrots, and turn the heat to medium-high. Bring the soup to a boil, then turn the heat down for the soup to come down to a simmer. Cook for 10 minutes.
Remove the soup from the heat, and puree with an immersion blender (or puree the soup in batches with a regular blender). Return to the pot, adjust the seasonings to taste, then serve.
*Everyone has different taste-buds when it comes to cinnamon, nutmeg and ginger. I'd start light, and if you want to add more, add 1/8 of a tsp at a time.
This soup is very rich, but so delicious! Serve with pumpkin seeds to add some crunch or sour cream for added creaminess.